“We have quite a few Chefs on property that prefer drinking higher quality beer to drinking wine,” wrote Mark Lund, CEC, executive chef of fine dining and banquets for the Peppermill. “I sat with our Oceano Chef Kristoffer Miranda and we discussed and ‘frankensteined’ a few ideas to come up with the menu.”

They selected the beers from a distributor provided list and tried to pick two or three characteristics of each beer that either balance, or highlight each dish.

“For example, the second course, which is a ‘tempura’ shrimp, we will use the (Juniper Pale Ale) in the dish which is more bitter, then balance that with an extra pinch of salt to finish the dish just prior to service,” Mark wrote in an email. “We will also use some non-traditional means of cooking for certain courses that will add a different dimension to the dishes that one might not expect.”

Each course uses a different cooking method, type of cuisine or more contemporary components that challenge guests to try something they may not normally eat.

“Most of all we try to make our food approachable, fun and so good that you want to lick the plate if you knew no one else was watching you,” Mark wrote.

Mike Higdon is a journalist passionate about beer and cocktails. He started the site because no one else covered Reno's growing craft scene at the level of detail required to stay in the know about all things drinkable in Reno.